Show me your breakfast

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I didn't make myself clear about my last omelet, LOL. I was just folding it over and it was overstuffed, plus the pan was too small so the egg mixture was too thick, so that's why it broke. This time I used a bigger pan so everything was just right when I folded it. After folding it, I covered the pan with a lid and let it sit for a minute to be sure that all of the egg was completely cooked. It was yummy. Hubby and I split it. He ate his portion in less than two minutes.
 
Yorky said:
A guy I went to school with.



Ahh, but you weren't brought up in Yorkshire.

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Note: I'm not sure that the Tiger image is the one I remember.
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I've seen Tiger sauce here, but not the other two. But I haven't looked in the international food aisles in awhile since I do all my shopping online now.
 
I like the egg very soft, but not runny, and I never like the exterior to have the slightest bit of brown color, so it has to cook very low and slow. I use heavy cream and there is also enough cheese to keep it gooey and moist inside, but I don't like runny whites--and hubby would be disgusted, LOL. If it blends with the cheese and I can't see it, that's fine.
 
JASOH1 said:
I never like the exterior to have the slightest bit of brown color,
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I like it slightly golden - but I am OK if its not.

JASOH1 said:
I use heavy cream
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You mean in the egg mixture? That is something I would never ever do. To me, an omelette is pure beaten egg and possibly a splash of water. I think we had a thread discussing omelettes somewhere. Certainly, a 'classic' French omelette would not have anything added to the beaten eggs. But it really doesn't matter if it tastes good!
 
Morning Glory said:
I like it slightly golden - but I am OK if its not.



You mean in the egg mixture? That is something I would never ever do. To me, an omelette is pure beaten egg and possibly a splash of water. I think we had a thread discussing omelettes somewhere. Certainly, a 'classic' French omelette would not have anything added to the beaten eggs. But it really doesn't matter if it tastes good!
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:scratchhead:You are a bit of an "obsessive cook" when it comes to your eggs.

CD
 
Yes, I mean in the egg mixture. I use about a tbsp of heavy cream or half n half with 4 eggs. I used to use just eggs but tried the cream once many years ago and enjoyed it so much that I never looked back. It really adds a smooth, velvety, melt-in-your mouth texture to the eggs and helps keep them from browning. It also seems to help the cheese bind better with the eggs. Yes, it's more calories but I don't care (also don't care what the French think about my non-classic omelet 🤣).
 
Just out of curiosity, I googled "heavy whipping cream in omelet" and came up with multiple hits for omelets that contain cream. Ironically, this one for a "Classic French omelette" was near the top of the list (heavy cream is listed as one of the ingredients): Classic French Omelette - KetoConnect
Now granted, when I googled just "Classic French omelette" the recipes were sans cream.

Interesting, though.
 
Morning Glory said:
Beautiful. Anyone who can hand make filo gets my vote!
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This is a small one just for two

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JASOH1 said:
Crabmeat omelet with spinach, mushrooms, and artichokes.
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This omelette contains 3 of my favourite ingredients. :okay: For some reason I've recently gone off mushrooms - no idea why! Did you use fresh artichokes? I quite like tinned or jarred but for some reason they taste quite different from fresh.
 
I used tinned artichokes. I use a lot of mushrooms because hubby has to have fresh mushrooms with his salad, so it's quite easy to saute a few for other meals. I have fresh spinach growing in my garden that I chopped up, then added a some shredded parm and scallions across the top.

Edited to add that fresh artichokes are quite expensive in OH, since they are grown in warm weather climates like California.
 
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